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Bone-in vs boneless lamb shoulder, the 4 hour difference shocked me
I always did boneless rolls for the Saturday rush, but tried bone-in shoulder last week after a customer specifically asked for it. The bone-in cooked 2 hours faster and held way more moisture, so now I'm second guessing my whole prep list. Anyone else notice that big a jump between the two?
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kevin_wells462mo ago
Did you keep the same cook temp between the two, or just the same time? Because I'd bet the bone acts like a heat sink and changes how the center cooks, which would explain the massive difference. Also, was the boneless roll tied tight or left loose? That changes moisture a ton. I'm just wondering if you're comparing apples to oranges here, since a rolled roast and a bone-in are pretty different shapes even if they're the same cut.
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